Autumn Pumpkin Egg Muffins

Prep Notes

This is a grab-n-go meal or snack option with fall notes. Every ingredient promotes wellness: Eggs provide an excellent source of protein, pumpkin for vitamins & fiber, oats for heart health, chia for antioxidants, spices help fight inflammation! Gluten Free. Dairy Free.

Yields

12 muffins

2 muffins = 1 meal (or 1 muffin = snack)

Ingredients

  • 10 eggs

  • ½ tsp salt

  • 1 tsp olive oil

  • 1-2 T chia seed or flax meal 

  • 1 T water

  • ½ cup canned pumpkin puree (not to be confused with pumpkin pie fillingJ)  

    OR ½ cup mashed sweet potato (shortcut: buy baby food sweet potato)

  • 2 tsp pumpkin spice blend (no pumpkin spice blend? Add 2tsp cinnamon)

  • ¼ cup raw oats

  • 2T maple syrup or honey

  • 1 tsp vanilla extract

Directions

  1. Preheat oven to 350.

  2. Whisk eggs, chia and oil with S&P. 

  3. Add other ingredients. 

  4. Pour evenly into muffin liners, filling only 2/3. (No liners? spray muffin tin with olive oil/grapeseed oil/avocado oil)

  5. Bake 12-15 minutes and let cool.  Muffins will rise and look beautiful then fall while cooling.

  6. Serve, or refrigerate and reheat/room temp serve later. 

    These are a healthy upgrade to French Toast. Drizzle with nuts, chopped apples and a little maple syrup. 

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Breakfast, SnacksLeah Bostrom